High Fructose Corn Syrup Free Paleo Coconut Flour Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

High Fructose Corn Syrup Free Paleo Coconut Flour Cupcakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cupcakes

½ cup coconut flour, sifted
Bob's Red Mill Organic Coconut Flour - 16 Oz Pillsbury Gluten Free Best Organic Coconut Flour Nutiva Coconut Flour 1 Lb Now Foods Organic Coconut Flour - 16 oz Bag Simple Truth Organic Gluten Free Coconut Flour
See all
¼ tsp baking soda
¼ tsp fine sea salt
6 large eggs
⅓ cup maple syrup
⅓ cup coconut oil, melted and cooled
¼ cup full-fat coconut milk
1 tsp pure vanilla extract
1 tsp apple cider vinegar
⅓ cup unsweetened shredded coconut

For the frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
3 tbsp maple syrup
½ tsp pure vanilla extract

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright so the cream separates from the liquid. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2
In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!